Our wonderful CSA farmers gave us a bag full of green jalapeños. Last night, we made a big batch of escabeche, which used about 2 pounds of them, but we still have a good three pounds left. Any ideas on how to use them or preserve them? My last-ditch effort was going to be to roast and freeze them for later use, but if anyone has a more creative suggestion, I'm all ears.
Please enter a valid email address.
Well played. You deserve a cookie.
A single recipe, batched smartly, can shapeshift into 20 new ideas
Cauliflower Salad: The Shape-shifter
Remembering Tom Hayden's Early Food Justice Work
How We Shot 15 Cakes in 1 Day
Why Pretzel Dogs Are Causing an Uproar in Malaysia
12 Recipes That Beat Leftover Fatigue
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.